Materials required:

Mung bean 1 kg, red pepper 1 kg, pork 150g, proper amount of oil and salt, onion 1 kg, 2 slices of ginger, 2 cloves of garlic, 20-30 slices of pepper, soy sauce 1 spoon, and chicken essence 1 kg.

Practice steps:

1. Prepare the required materials. It is best to cook this dish with thick green beans and adzuki beans. Select two ends of green beans, then clean and drain.

2. Break the green beans into 4-5 cm long segments by hand.

3. Cut the red pepper into strips about 4-5cm, diced pork, chopped green onion, shredded ginger and sliced garlic. Like to eat spicy food, use dried Chili; If you don't like spicy food, use red pepper instead of dried pepper.

4. Add oil to the pot and heat it to 60% heat and 60% hot oil temperature, that is, the oil is heated to just smoke, and then stir-fry the beans. In the meantime, turn the beans with a spoon from time to time, so that the frying degree of the beans is consistent, so that there will be no uneven situation between raw beans and cooked beans. The beans will be fried until the surface is wrinkled, like skin, so that the beans are cooked. Take out the beans and drain the oil for later use.

5. Pour out the oil of the fried beans, leave a little oil, add chopped green onion, Jiang Mo, garlic slices and pepper and stir fry until the color turns white.

6. Pour in cooking wine and stir-fry evenly to remove the fishy smell of pork, then pour in soy sauce and stir-fry minced meat for coloring.

7. Add the red pepper strips, stir-fry evenly, add the fried green beans, add salt and chicken essence, stir-fry quickly on high fire, stir-fry until the oil in the pot disappears, and the soup is absorbed by the beans, so that the beans are easy to taste. Turn off the fire and serve. A plate of dried stir-fried beans with delicious color and flavor is ready.